KOREAN SHRIMP BARBECUE BOWL
Ingredients
Serves 4
vegetable oil, for frying
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) grated ginger
3 tbsp (45 ml) tamari
3 tbsp (45 ml) gochujang (Korean chili paste)
1½ tbsp (22 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) toasted sesame oil, divided
1 tbsp (15 ml) clover honey
⅔ cups (150 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
¾ cup (175 ml) cold water, plus extra
1½ lbs (750 g) large shrimp, peeled and deveined
1 lb (500 g) shiitake mushrooms, trimmed and thickly sliced
10 oz (310 g) fresh spinach
salt and pepper, to taste
4 cups (1 L) cooked brown jasmine rice
1½ cups (375 ml) fried chow mein noodles
1 large carrot, cut into matchsticks
¾ cup (175 ml) shredded purple cabbage
2 green onions, trimmed and thinly sliced
1 cup (250 ml) mung bean sprouts
1 cup (250 ml) prepared kimchi
4 sunny side up fried eggs (optional)
toasted sesame seeds, for garnish
Instructions
- Heat several inches of oil in a heavy-bottomed, large saucepan to 350 F (180 C) on a deep fat-frying thermometer.
- In a large bowl, mix together garlic, ginger, tamari, gochujang, rice vinegar, 1 tbsp (15 ml) sesame oil and honey. Set aside.
- In a medium bowl, whisk flour, cornstarch and water until combined, a few lumps of flour can remain in batter. Add shrimp and toss to coat. Working in batches, fry shrimp in hot oil until golden and cooked through, about 4 to 6 minutes. Drain on baking tray covered with paper towels. Once all shrimp are cooked, add to bowl with sauce and toss well.
- Warm remaining sesame oil in a large skillet or frying pan over medium heat. Add mushrooms, spinach and a pinch of salt and pepper. Cook until spinach is wilted and mushrooms start to brown, about 8 minutes. Remove from heat and season to taste with additional salt and pepper, if needed.
- To serve, divide warm cooked rice among serving bowls. Top with saucy fried shrimp and cooked spinach and mushrooms. Add chow mein noodles, carrots, cabbage, green onions, bean sprouts and kimichi. Top with a fried egg, if using, garnish with toasted sesame seeds. Drizzle bowls with any remaining spicy shrimp sauce, if desired.
Drink Pairings
SALMON POKE BOWL
Ingredients
Serves 4
3 tbsp (45 ml) low sodium soy sauce
½ tsp (2 ml) finely grated ginger
3 tbsp (45 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) mirin
2 tsp (10 ml) lime juice
1 tsp (5 ml) sriracha or sambal olek
1 tsp (5 ml) toasted sesame oil
2 green onions, white and light green part thinly sliced
2 tsp (10 ml) toasted white and/or black sesame seeds
8 oz (250 g) green tea soba n
1 lb (500 g) raw, sushi grade salmon (sockeye, spring or coho), cut into ¾-in (2 cm) dice
1 cup (250 ml) edamame beans, cooked
sea salt, to taste
1 avocado, peeled and thinly sliced or diced
1 large purple carrot, julienned
1 large yellow beet, finely julienned
4 large radishes, sliced into thin rounds
finely shredded nori seaweed, for garnish
QUICK-PICKLED VEGETABLES:
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) granulated sugar
1 pinch red pepper chili flakes (optional)
2 Persian cucumbers, thinly sliced into rounds
sea salt, to taste
2-in (5 cm) piece daikon radish, cut into quarters and very thinly sliced
Instructions
- In a medium bowl, whisk together soy sauce, ginger, vinegar, mirin, lime juice, sriracha, sesame oil, green onion and sesame seeds. Transfer half the sauce to another medium bowl and set aside.
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, drain and rinse well under cold water until chilled, about 2 minutes. Allow to drain a couple of minutes before placing into one of the bowls containing dressing. Toss to coat noodles in dressing and set aside.
- In remaining bowl containing other half of dressing, add salmon and edamame. Gently toss to coat in dressing. Season to taste with salt.
- Divide noodles among serving bowls. Top with salmon mixture, some avocado, Quick-Pickled Vegetables, carrot, beet and radishes. Garnish salmon with a sprinkling of shredded nori, if desired.
- To make QUICK-PICKLED VEGETABLES: In a medium bowl, whisk together vinegar, sugar and red pepper chili flakes, if using, until sugar has dissolved. Set aside.
- Toss cucumbers and a good pinch of salt in a sieve over a large bowl. Gently massage cucumbers to expel excess liquid. Stir cucumbers and daikon into sugar mixture. Cover and chill until cold, at least 30 minutes. Taste pickled vegetables and season with more salt, if desired. Makes about 1 cup (250 ml).
Drink Pairings
LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
TEQUILA, CHILI AND LIME-MARINATED PRAWN AND SCALLOP SKEWERS SERVED WITH AVOCADO PICO DE GALLO
Ingredients
Serves 6 (makes 12 skewers)
24 large fresh or frozen sea scallops, about 2 lbs (1 kg)
24 large fresh or frozen prawns, about 1 lb (0.5 kg)
¼ cup (60 ml) tequila
¼ cup (60 ml) lime juice
¼ cup (60 ml) olive oil
3 to 4 garlic cloves, finely minced
1 tbsp (15 ml) chili powder
½ jalapeño pepper, seeded, finely minced
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) agave syrup or honey
2 tsp (10 ml) kosher salt
½ tsp (2 ml) smoked paprika
1 red onion, cut into 2-in (5 cm) chunks
12 baby summer zucchini squash
2 limes, cut into 12 large wedges
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
AVOCADO PICO DE GALLO:
3 medium ripe tomatoes, cored and diced
1 jalapeño pepper, or to taste, seeded and finely minced
½ cup (125 ml) minced red onion
¼ cup (60 ml) finely chopped cilantro
2 green onions, finely chopped
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) olive oil
sea salt and pepper, to taste
1 to 2 ripe avocados, pitted, peeled and diced
Instructions
- Thaw scallops and prawns, if frozen. Peel and devein prawns. Rinse both in cold water, drain and pat dry with paper towel. Place into medium bowl. Set aside.
- In a small mixing bowl, stir together tequila, lime juice, olive oil, garlic, chili powder, jalapeño, oregano, agave syrup or honey, salt and paprika until well blended. Set aside ¼ cup (60 ml) for basting. Pour remaining marinade over prawns and scallops and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 15 minutes, turning bag occasionally. Marinade could also be used for pork or chicken.
- Drain prawns and scallops, discard marinade. On skewers, alternately thread 2 scallops and 2 shrimp along with red onion chunks, a baby zucchini and a lime wedge. Place on a preheated grill over medium-high heat. Grill for 10 minutes, or until scallops and shrimp are opaque, turn once halfway through grilling and baste with reserved marinade. Serve with Avocado Pico de Gallo.
- To make AVOCADO PICO DE GALLO: Combine tomatoes, jalapeño, red onion, cilantro, green onion, lime juice and olive oil. Taste and season. Gently fold in avocado and serve.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.
Drink Pairings
ZUCCHINI CARROT PAD THAI WITH GARLIC PRAWNS
Ingredients
Serves 2 to 3
3 large zucchinis
2 large carrots
1 red bell pepper, thinly sliced lengthwise into matchsticks
3 garlic cloves, crushed
2 tbsp (30 ml) olive oil
10 prawns, deveined and shelled
salt and pepper, to taste
½ cup (125 ml) chopped cilantro, for garnish
⅓ cup (75 ml) chopped peanuts, for garnish
3 green onions, sliced, for garnish
PEANUT SAUCE:
2 tbsp (30 ml) sesame oil
¼ cup (60 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter
2 garlic cloves
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sugar
1 tsp (5 ml) sriracha (optional)
Instructions
- With a vegetable spiralizer, spiral cut zucchini and carrots using the Angel Hair blade, to look like Angel Hair pasta noodles. Add red pepper, zucchini and carrots to a bowl, set aside.
- In a frying pan over medium heat, add garlic and olive oil. Season prawns with salt and pepper and add to pan. Cook for 2 to 3 minutes on each side until no longer translucent.
- Toss vegetables with Peanut Sauce and move to serving dishes. Garnish with cilantro, peanuts, green onions and top with prawns.
- To make PEANUT SAUCE: In a food processor, blend all ingredients until smooth. Set aside. Can store refrigerated for up to 1 week. Makes about ¾ cup (180 ml).
Drink Pairings
CHORIZO AND CLAMS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
- Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
- Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
Drink Pairings
BUFFALO PRAWN TACOS WITH HEARTS OF PALM AND CORN SALSA
Ingredients
Serves 4
½ cup (125 ml) plain Greek yogurt
½ cup (125 ml) sour cream
¼ cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) salted butter
1 garlic clove, finely minced
¼ cup (60 ml) hot sauce, such as Franks or Tabasco
1 lb (500 g) large prawns, tailed, peeled and deveined
8 small corn tortillas
1 to 2 cups (250 to 500 ml) shredded cabbage
2 celery stalks, finely sliced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) chopped cilantro, for garnish
HEARTS OF PALM AND CORN SALSA:
3 ears of corn
1 tbsp (15 ml) vegetable oil
1 x 14 oz (398 ml) can palm hearts, drained, cut into ¼-in (0.5 cm) rounds
½ medium red onion, finely chopped
1 red bell pepper, cored and cut into ½-in (1.25 cm) dice
2 stalks celery, cut into ½-in (1.25 cm) dice
2 large tomatoes, seeded, cut into ½-in (1.25 cm) dice
½ cup (125 ml) chopped cilantro
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) agave syrup or honey
1 tsp (5 ml) each, ground coriander and ground cumin
½ tsp (2 ml) chili powder
Instructions
- In a mixing bowl, combine yogurt, sour cream, green onions and lemon juice. Set aside.
- Heat a large skillet over medium heat, add butter and garlic and sauté for 30 seconds. Combine with hot sauce. Sauté prawns in sauce until opaque and cooked through, about 4 minutes.
- Soften tortillas in a non-stick skillet or place in a tea towel and microwave until warm.
- Assemble tacos with layers of cabbage, celery, red onion, prawns, yogurt mixture and blue cheese. Drizzle with sauce, yogurt mixture and garnish with cilantro and Hearts of Palm and Corn Salsa. Serve immediately.
- To make HEARTS OF PALM AND CORN SALSA: Shuck corn, remove husks and silk. Brush cobs with vegetable oil. Place directly over heat on medium-hot barbecue grill. Alternatively, place corn on a foil-lined baking sheet under a preheated broiler.
- Rotate corn when dark blisters appear and kernels darken in colour, about 2 to 3 minutes. Grill until cobs are uniformly cooked. Remove from heat and cool. Hold cob vertically and remove kernels by cutting down the cob. Place loose kernels in a bowl and mix with palm hearts, red onion, red pepper, celery, tomatoes and cilantro.
- In a small bowl, whisk together remaining ingredients until blended and pour over corn mixture. Season to taste with salt and pepper. Salsa can be prepared, covered and chilled up to 1 day in advance. Can also be served as a side salad.
Drink Pairings
WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
WHOLE FISH WITH FENNEL AND COUSCOUS
Ingredients
Serves 4
2 fennel bulbs, halved, cored and cut into ½-inch (1.25 cm) slices
1 large onion, halved and cut into thin wedges
3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling
2 lemons, 1 zested, then juiced, 1 cut into wedges
pinch saffron threads
1 cup (250 ml) chicken stock
1 cup (250 ml) cous cous
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) coarsely chopped fresh dill
¼ cup (60 ml) finely chopped flat-leaf parsley
3 tbsp (45 ml) finely chopped mint
3 tbsp (30 ml) toasted pine nuts, divided
2 x 1½ lb whole snapper or sea bass, scaled and cleaned well inside and out
½ lb (250 ml) baby plum tomatoes, halved
2 tbsp (30 ml) currants
parsley sprigs, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place fennel and onion in a large roasting pan and toss with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice. Roast in oven for 20 minutes or until almost tender and starting to caramelize.
- Meanwhile, add saffron to the chicken stock and bring to a boil. Stir in cous cous, tightly cover and remove from heat. Set aside for 10 to 15 minutes, then fluff up cous cous with a fork, and add 2 tbsp (30 ml) lemon juice, half the lemon zest, dill, flat-leaf parsley, mint, 1 tbsp (15 ml) pine nuts. Season to taste.
- Rinse fish with cold water inside and out, then pat dry. Slash deeply on both sides of fish and season with salt and pepper and the remaining lemon zest. Stuff cous cous into the cavity of each fish, reserving any leftover for later.
- Mix tomatoes and currants with fennel and onions. Place fish on top and roast for about 30 minutes, or until juices run from the slashes on sides of fish.
- Scatter with remaining pine nuts, then serve from the roasting pan with lemon wedges and garnish with parsley sprigs.